Tomato Chili
Warm, hearty, and bursting with bold flavors, this Tomato Chili is a plant-based comfort food classic that’s perfect for weeknight dinners or game-day gatherings. Packed with protein-rich black and kidney beans, vibrant bell peppers, and a rich medley of spices like smoky paprika, cumin, and chili powder, this vegetarian chili delivers a satisfying depth of flavor in every bite. Crushed and diced tomatoes form the base of this dish, creating a thick, stew-like consistency that pairs beautifully with the gentle heat of cayenne pepper. Ready in just 50 minutes, it’s a quick, wholesome meal that serves six and can be easily customized with toppings like fresh cilantro, a dollop of sour cream, or a squeeze of zesty lime. Perfect for those seeking a flavorful, crowd-pleasing chili recipe that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 28 ounces canned crushed tomatoes
- 14.5 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 2 tablespoons sour cream (optional, for serving)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced red and green bell peppers and cook for 5 minutes, stirring occasionally, until they are slightly tender.
Stir in the ground cumin, chili powder, paprika, oregano, and cayenne pepper. Toast the spices for 1-2 minutes to release their flavors.
Pour in the canned crushed tomatoes, diced tomatoes, and vegetable broth. Stir well to combine.
Add the drained and rinsed black beans and kidney beans. Mix everything together thoroughly.
Season the chili with salt and ground black pepper. Stir and bring the mixture to a gentle boil.
Reduce the heat to low and simmer for 25-30 minutes, stirring occasionally, to allow the flavors to meld together.
Taste the chili and adjust seasoning if needed.
Serve the tomato chili hot, garnished with chopped fresh cilantro, a dollop of sour cream, and lime wedges if desired.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 5994 mg | 261% | |
| Total Carbohydrate | 274.8 g | 100% | |
| Dietary Fiber | 89.1 g | 318% | |
| Total Sugars | 68.8 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 876 mg | 67% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 7269 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
